Roasted Maple Brussels Sprouts with Crispy Bacon – A Simple Side
You’ll love this Maple Brussels Sprouts recipe! Sweet maple, smoky bacon, and toasty pecans turn simple Brussels sprouts into a crowd-pleasing side dish. This recipe brings together crunch, caramelization, and just the right hit of salt. It’s easy enough for weeknights but special enough for holidays.
You’ll get crisp edges, tender centers, and layers of flavor in every bite. If you think you don’t like Brussels sprouts, this might be the one that changes your mind.
Why This Maple Brussels Sprouts Recipe Works
Caramelization is the secret. Roasting at a high temperature brings out the natural sweetness in Brussels sprouts, giving them those golden, crispy edges everyone loves.
The maple syrup adds a glossy finish and deep flavor, while bacon brings salty richness that balances the sweetness. Toasted pecans add crunch and a buttery note, so the texture isn’t one-dimensional. A touch of vinegar at the end brightens everything and keeps the dish from tasting heavy.
What You’ll Need for Maple Brussels Sprouts
- Brussels sprouts – Fresh, firm, and bright green (about 1.5 pounds), trimmed and halved
- Thick-cut bacon – 4–6 slices, chopped
- Pecans – 1/2 cup, roughly chopped
- Maple syrup – 2–3 tablespoons, pure maple syrup for best flavor
- Olive oil – 1–2 tablespoons, enough to coat without soaking
- Salt – Kosher or sea salt, to taste
- Black pepper – Freshly cracked, to taste
- Red pepper flakes – Optional, a pinch for gentle heat
- Apple cider vinegar or lemon juice – 1–2 teaspoons for brightness
- Optional add-ins – A handful of dried cranberries, shaved Parmesan, or a little Dijon for a glaze
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
How to Make Maple Brussels Sprouts
- Preheat the oven to 425°F (220°C).
High heat is key to crisp edges and caramelization.
- Prep the sprouts. Trim the stem ends, remove any yellowed leaves, and halve lengthwise. If sprouts are very large, quarter them so they cook evenly.
- Dry them well.
Pat the sprouts with a clean towel. Excess moisture prevents browning and leads to steaming.
- Season and oil. On a large sheet pan, toss sprouts with olive oil, salt, and pepper.
Use just enough oil to coat. Sprinkle on red pepper flakes if using.
- Add bacon. Scatter chopped bacon over the sprouts.
The bacon will render as it roasts, adding flavor and helping crisp the leaves.
- Roast undisturbed for 15 minutes. Don’t stir yet—this helps the cut sides get golden.
- Toss and add pecans. Remove the pan, give everything a quick flip, and sprinkle the pecans over the top.
Return to the oven for 8–12 more minutes, until sprouts are deeply browned at the edges and the bacon is crisp.
- Finish with maple and acid. Drizzle maple syrup over the hot sprouts and bacon, toss to coat, then splash with apple cider vinegar or lemon juice. Taste and adjust salt and pepper.
- Optional garnish.
Add dried cranberries for sweet chew, or shave Parmesan over the top for a savory finish.
- Serve hot. This dish is best right from the oven when the edges are at peak crispiness.
Keeping Maple Brussels Sprouts Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. The sprouts will soften, but they’ll still taste great.
For reheating, a hot skillet or air fryer brings back the crisp edges better than a microwave. If you must microwave, reheat in short bursts and finish on a warm pan for texture. For meal prep, keep the pecans separate and add them just before serving so they stay crunchy.
Health Benefits of Maple Brussels Sprouts
Brussels sprouts are loaded with vitamins C and K, fiber, and antioxidants that support immune and bone health.
Their fiber aids digestion and keeps you full. Pecans bring heart-healthy fats and a dose of plant-based protein. Bacon adds flavor and satisfaction—using thick-cut means you can use less while still getting a big payoff.
A little maple syrup goes a long way, so you get sweetness without overdoing sugar.
Common Mistakes to Avoid
- Overcrowding the pan. If sprouts are piled on top of each other, they steam instead of roast. Use a large sheet pan or two pans if needed.
- Skipping the dry step.
Wet sprouts won’t crisp. Dry them after washing.
- Too much oil or syrup. Both can make the sprouts soggy.
Stick to light coating and add maple at the end.
- Undercooking. Pale green and firm centers mean bland. Roast until deeply browned at the edges with tender centers.
- Forgetting acid.
A splash of vinegar or lemon brightens the dish and balances sweetness and fat.
Recipe Variations of Maple Brussels Sprouts
- Balsamic twist: Swap maple for a balsamic glaze. Reduce 1/4 cup balsamic vinegar in a small pan until syrupy, then drizzle after roasting.
- Honey-mustard: Whisk 2 tablespoons honey with 1 teaspoon Dijon and 1 teaspoon lemon juice. Toss with sprouts during the last 5 minutes of roasting.
- Pancetta or prosciutto: Use diced pancetta instead of bacon, or crisp torn prosciutto on a separate tray and crumble over at the end.
- Nut-free: Skip pecans and add toasted pumpkin seeds for crunch.
- Spicy maple: Add a squeeze of sriracha or a pinch of cayenne to the maple before drizzling.
- Vegetarian: Omit bacon and toss sprouts with smoked paprika and a little extra olive oil.
Add shaved Parmesan or crumbled feta to bring back savory depth.
- With apples: Add thin slices of honeycrisp or pink lady apples during the last 10 minutes for a sweet-tart note.
FAQ
Can I use frozen Brussels sprouts?
Yes, but thaw and pat them very dry first. Roast cut side down and extend cooking time as needed. They won’t get quite as crispy as fresh, but they’ll still taste good.
What if I don’t have maple syrup?
Honey works well.
You can also reduce a bit of apple cider to a syrupy consistency and use that for a similar vibe with more tartness.
How do I make this ahead for a holiday meal?
Par-roast the sprouts and bacon for 15 minutes earlier in the day, then cool. Right before serving, add pecans and finish roasting until crisp, then toss with maple and vinegar.
Which pecans should I use—raw or toasted?
Raw pecans toast beautifully in the oven during the second half of cooking. If your pecans are already toasted, add them in the last 3–4 minutes so they don’t burn.
Can I cook the bacon separately?
Absolutely.
Cook bacon on the stovetop, drain, and crumble. Roast the sprouts on their own, then toss with bacon, maple, and vinegar at the end. This gives you more control over bacon crispness.
How do I keep the sprouts from burning?
Use a light, even coating of oil, place cut sides down for the first roast, and watch closely during the last 5 minutes.
If the edges are darkening too fast, reduce the heat to 400°F and extend cook time slightly.
What protein pairs well with this side?
Roast chicken, pork tenderloin, seared salmon, or a simple steak all work. For a vegetarian plate, serve alongside creamy polenta or a hearty farro salad.
Can I add cheese?
Yes. Shaved Parmesan, crumbled goat cheese, or blue cheese adds a savory or tangy finish.
Add Parmesan while hot so it softens; add soft cheeses right before serving.
Final Thoughts
Roasted Maple Brussels Sprouts with Crispy Bacon & Pecans is a simple, reliable side that hits every note—sweet, salty, smoky, and crunchy. It looks and tastes special without extra fuss, and it adapts easily to your pantry and preferences. Keep the heat high, don’t crowd the pan, and finish with maple and a splash of acid.
You’ll have a dish that wins over Brussels sprout skeptics and keeps the fans coming back for seconds.
Roasted Maple Brussels Sprouts with Crispy Bacon & Pecans – A Sweet, Savory Side Everyone Loves
Ingredients
Method
- Preheat the oven to 425°F (220°C). High heat is key to crisp edges and caramelization.
- Prep the sprouts. Trim the stem ends, remove any yellowed leaves, and halve lengthwise. If sprouts are very large, quarter them so they cook evenly.
- Dry them well. Pat the sprouts with a clean towel. Excess moisture prevents browning and leads to steaming.
- Season and oil. On a large sheet pan, toss sprouts with olive oil, salt, and pepper. Use just enough oil to coat. Sprinkle on red pepper flakes if using.
- Add bacon. Scatter chopped bacon over the sprouts. The bacon will render as it roasts, adding flavor and helping crisp the leaves.
- Roast undisturbed for 15 minutes. Don’t stir yet—this helps the cut sides get golden.
- Toss and add pecans. Remove the pan, give everything a quick flip, and sprinkle the pecans over the top. Return to the oven for 8–12 more minutes, until sprouts are deeply browned at the edges and the bacon is crisp.
- Finish with maple and acid. Drizzle maple syrup over the hot sprouts and bacon, toss to coat, then splash with apple cider vinegar or lemon juice. Taste and adjust salt and pepper.
- Optional garnish. Add dried cranberries for sweet chew, or shave Parmesan over the top for a savory finish.
- Serve hot. This dish is best right from the oven when the edges are at peak crispiness.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
